A dish could go wrong if the gravy hasn’t been prepared properly. The trick lies in its simple steps. Having patience and following the recipe works wonders. At the same time, a little improvisation is good and necessary at times. To have gravy that is relevant at all times, let us find out how to make a simple one that serves as a base for almost all food preparations. Master the art of gravy making and ensure the outcome of the final product is as desired.

INGREDIENTS

QTY

Tomato

2 Cups

Carrot

½ Cup, Chopped

Onions

1 Small

Mint

10 Leaves

Ginger Garlic Paste

1 Tbsp

Turmeric Powder

½ Tbsp

Coriander Powder

2 Tbsp

Mustard Seeds

½ Tbsp

Garam Masala

1 Tbsp

Butter

1 Tbsp

Oil

2 Tbsp

Salt

As per taste

The Method

Heat oil in a pan and simmer the flame.

Add turmeric powder, coriander powder and mustard seeds in the pan. Wait for the seeds to crackle.

Put chopped onions into the pan and sauté them till golden brown. Do not overcook them.

Add sliced and finely chopped carrots to the pan first, as they take longer to cook.
When half cooked, add tomatoes.

Add ginger garlic paste to the above mix and stir well.

Cover the lid for 2-3 minutes and let the vegetables cook in the water they release.

Open the lid and the mint leaves.

Put salt and butter as per taste.

On a low flame, let the mash mix and cook well.

5 Quick Tips for Gravy-Making

Cook the ingredients in a low flame, to avoid rushing through the process

Do not add extra water at first. Let the vegetables cook in their own water as they release it.

Blend the thickening agents or vegetable pulp well.

Let it slow cook, but let it get very hot to include the heat lost while adding the vegetable to it.